I would like to serve my guests bread prepared with fermented wild yeast (wild wheat yeast+spring water, fermented). Are there any safety concerns I should be aware of? My guests include older people, people taking medicines, children and nursing mothers.
posted by leigh1
on Dec 29, 2012 -
12 answers

I bought traditional yeast before reading the directions for my new breadmaker that says I'm supposed to use breadmaker yeast, or fast-acting yeast. Can I get by with the traditional yeast? if so, how?
posted by lizbunny
on Sep 14, 2011 -
13 answers

Some sourdough recipes advise against using metal utensils and bowls. Why? And then why do these same sources turn around and tell you to put the dough in the (metal) workbowl of your stand mixer?
posted by ilsa
on Sep 10, 2006 -
6 answers

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